Preheat the oven to 375°. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4-1/2 inch of the top of the bulb, exposing the individual cloves of garlic.

Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a few teaspoons of Sutter Buttes extra virgin olive oil over each head, using your fingers to make sure each clove is well coated. Sprinkle with Sutter Buttes Himalayan Pink Salt. Cover with aluminum foil. Bake at 375° for 30-35 minutes, or until the cloves feel soft when pressed.

Allow the garlic to cool. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.